Henry David Thoreau once wrote, “I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion.”
We’re not so sure about replacing the chaise but we do appreciate the plethora of pumpkin and squash dishes on L.A. menus.
Hold that pumpkin spice latte.
Komodo‘s Chef Erwin Tjahyadi is pairing spaghetti squash, the darling of the Paleo and gluten free crowds, with a burgundy wine ragout of tender ground beef, bacon, and mushrooms for its Mushroom and Beef Spaghetti Squash ($10), a take on Penne Bolognese.
Over at Chavela, Hollywood’s must-do for plant-based Latin cuisine, Chef Rachel Carr is busy whipping up Pumpkin Blue Corn Tamales ($16), spicy tamales prepared with organic blue corn and stuffed with sugar pie pumpkin with anasazi beans, roasted red pepper-tomato sauce, and sautéed market vegetables.
Of course, what would fall be without punkin pie — or in Brite Spot Diner‘s case, Pumpkin Cheesecake, available by the slice at $6.25. The hippest diner this side of Echo Park has some of the most delish homemade pies in town with names like Honey Whisky, Peanut Butter, and Bourbon Pecan. The pumpkin cheesecake is no exception.
Chef Vartan Abaryan at Cliff’s Edge in Silverlake has appointed his seasonal menu with Roasted Butternut Squash ($13), featuring pickled butternut squash, burrata, and pumpkin seeds.
We’ll take that pumpkin spice latte now…